Baked Egg and Potato Hash

By charlotteh371

Ingredients

• 1 1/2 lbs yukon gold potatos, sliced and quartered
• 2 red bell peppers, cut into 1 inch pieces
• 1 red onion, diced
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp dry mustard
• 2 tsp flaky sea salt
• 6 large eggs
• 1 tbsp fresh thyme leaves
• hot sauce, salsa or chopped red chilies

Preparation

Step 1

preheat oven to 425. toss together potatoes, bell peppers, onion, oil, cumin, dry mustard and salt in a large bowl. Spread evenly on a greased rimmed baking sheet or 2 large cast iron skillets. bake in oven until vegetables are cooked through and potatoes are beginning to crisp, 45 to 50 mins. Remove baking sheet from oven and make 6 evenly spaced indentations in the potato mixture. carefully break each egg and slide 1 egg into each indentation. return baking sheet to oven, and bake until egg whites are set and yolks are slightly runny, 5 to 7mins.

sprinkle with thyme. serve with hot sauce, salsa or chopped red chilies.